红枣山楂果丹皮和果糕的制作及品质评价  

Production and quality evaluation of jujube and hawthorn sweetend roll and fruit cake

作　　者：袁亚娜[1,2] 张平平[2,3] 秦蕊[2] 吴海清[2] 周裔彬[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036 [2]天津农学院食品科学系,天津300384 [3]天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品科技》2013年第2期107-111,共5页Food Science and Technology

基　　金：天津市科技支撑项目(11ZCKFNC01600)

摘　　要：以红枣、山楂为主要原料制作红枣山楂复合产品。确定了红枣山楂复合(简称复合)果丹皮的最佳工艺为:红枣与山楂的配比为3:1,料水比为2:1,沸水煮10min,果浆铺片厚度为6～7mm,温度控制在60～70℃,烘8～9h,切片,包装。复合果糕的最佳工艺为:红枣和山楂的配比为1:1.2,料水比为2:1,沸水煮15min,加入1%琼脂和10%木糖醇,冷却凝固成型。探讨分析了复合产品的感官评价和基本理化指标,并与市售产品进行对照。结果显示:复合果丹皮的总糖含量比市售山楂果丹皮降低了33.3%,复合果糕的总糖含量比市售山楂糕降低了42.9%。复合果丹皮和果糕分别与市售产品的感官评价和质构分析对照显示,复合产品在感官上与市售产品相近。结果说明红枣山楂复合产品可行,具有实际意义。Make the red jujube and hawthorn complex production,using Zizyphus jujubes and hawthorn as the raw material,the rational processing technology of the compound sweetend roll was determined：the ratio of red jujubes and hawthorn is 3 1,stuff water ratio 2 1,boiled 10 min in boiling water,the thickness of fruit pulp traying is 6 to 7 mm,then put into heat to 60～70 ℃ degrees for 8～9 h.The rational processing technology of the compound fruit cake was determined：the ratio of red jujubes and hawthorn is 1 1.2,stuff water ratio 2 1,boiled 15 min in boiling water,1% AGAR and 10% xylitol were added,cooled and concretionary.The sensory evaluation and basic physical and chemical indexes of compound products were analysis,then compared with commercially available product.The results show：the total sugars of compound sweetend roll is 33.3% lower than commercially available product,the total sugars of compound fruit cake is 42.9% lower than commercially available product.The sensory evaluation and texture analysis of the comosite products and commercial products is incredibly similar.The results indicate that the jujube and hawthorn composite products feasible and practical.

关 键 词：红枣 山楂 果丹皮 果糕 品质评价 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]